Table 4.6. Distribution of Mean Lead Levels in the Resource Survey, by Species (continued) 
Ranges of Mean Lead Content, ppm2/ 
Taalinlinal Pala 
ololaja|o|o 
sats}apeirielaleiclolelelalelelolslalaisiaic 
Species 9 919 JOJOlOlOlAJO} A} AN] 9) t/t] 0] 00 |] AN} 9 | tN} 
Number 5 : Ti 1/ = desl_lel9le}9}919/ 9/9] 9/9) 9] 9] 9} 9] 9/9} 9) Dl ol al glalo 
pecies ssue=/ Eo Fes eal ed el bad ed ford cle esd = bcc ld fd De fc ff fee ef Fc fac 
oo 8 FPN Msslelsisiaiieisleleiseleieisiasie 
Mollusca os 8 9|9PJ9[9/O|d|9]d} A) A}-]z]inho|r |ao|a|olo|olalo 
189-001 Oyster, eastern shucked 151 149 s S| 
189-002 Oyster, Pacific (giant) shucked 70 64 S ai 
190-014 Scallop, Atlantic adductor muscle 20 20 A nl 
bay eal a [me 
190-016 Scallop, calico shucked 10 10 S le 
adductor muscle 19 18 lA Jl 
190-028 Scallop, pink adductor muscle 5 5 lA FT ee ne 
190-013 Scallop, sea (smooth) adductor muscle 11 11 IN hal halla 
188-003 Squid, Atlantic longfinned whole 22 22/7 ize | eel | al L 
mantle 107 107 IN 
188-006 Squid, Pacific whole 50 49 ela rts Je tT [ 
188-014 Squid, shortfinned mantle 91 91/11 inal L [ ml ir 
Crustacea 
196-001 Crab, blue body meat 35 35 B 
claw meat 5 5 Ic 
claw & body meat 54 Segal IK eal eae | J 
196-Cll Crab, dungeness meat, unk. 41 40 U lesli mae 
claw & body meat 8 8 | pl ap 
196-012 Crab, king meat, unk. 20 20 tu | | 
claw & body meat 8 8 ID L | 
196-006 Crab, red, deep sea meat, unk. 24 24 U I] 
196-003 Crab, rock meat, unk. 35 15/(/[ [11 | lu ; 
196-035 Crab, tanner (bairdi) meat, unk. 4] 41 ul main ir 
194-012 Lobster, northern body meat 9 2 Tal 
(American) claw meat 2 2 Cc 
tail meat 2 2 iy BERS e| 
leg meat 2 2 F ell 
claw & tail meat g0 980 TITx a 
194-002 Lobster, spiny (Atlantic) tail meat 40 40 Ir | 
194-003 Lobster, spiny (Pacific) tail_meat 5 5 a fa 
192-012 Shrimp, Alaska tail, peeled 17. 17 [_| P Al 
(sidestripe) [ gle ita 
192-005 Shrimp, brown tail, peeled 53 52 \ a] 
192-007 Shrimp, ocean tail, peeled 10 10 aL | [| 
192-010 Shrimp, pink tail, peeled 49 49 PL_LI 
192-011 Shrimp, pink (northern) tail, peeled 64 64 P all Valea 
192-003 Shrimp, royal red tail, peeled 12 12 P 
192-004 Shrimp, white tail, peeled 77 73 [ [lp | [ Ee al 
1/ The letters in the boxes correspond to the tissue or cut of fish analyzed, as follows: a, adductor 
muscle; b, body meat; c, claw meat; d, claw & body meat; e, headed; f, leg meat; g, gutted; h, headed 
and gutted; k, claw & tail meat; 1, liver; m, muscle; n, mantle, skinless; p, tail, peeled; q, milt; 
Ir, roe; s, shucked; t, tail meat; u, meat, unk.; w, whole. 
2/ Mean analytical values falling on the upper limit of each range are included in the next higher range 
(e.g., 0.2 is included in the range 0.2 to 0.3 ppm and not 0.1 to 0.2 ppm). 
73 
